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Burning Question: Should I Use Flat Leaf or Curly Leaf Parsley?

YumSugar — Tue, 29 Nov 2011 16:16:58 PST

Often times recipes that call for parsley will specify which kind to use, but when they don't, how do you know whether to use flat leaf or curly leaf parsley?

The general consensus among cooks and culinary enthusiasts seems to be that flat leaf (also known as Italian) parsley has more flavor and should be used in recipes that call for parsley. The curly leaf variety is less flavorful and is mostly used as a garnish (or unless the recipe specifically calls for it). In both cases, fresh parsley has a lot more flavor than its dried version and is preferred to use in cooking. When choosing parsley, select bright green, healthy bunches. Rinse your parsley and wrap it in paper towels. Store in a plastic bag in the refrigerator.

What variety of parsley do you prefer to use?

Do You Cook With Flat-Leaf or Curly Parsley?

Katie Sweeney — Sun, 03 Apr 2011 04:08:00 PDT

The other day I was at Whole Foods when I witnessed a very interesting conversation between a customer and one of the produce section's employees. She asked him where the parsley was, and when he pointed her toward the Italian flat-leaf parsley, she said, "That's not parsley!" I was surprised that she had never heard of Italian parsley. It, naturally, got me thinking about parsley preferences. I always cook with flat-leaf. How about you?

When You Tire of Corn on the Cob, Make Sautéed Corn

partysugar — Mon, 23 Aug 2010 05:50:19 PDT

Although I love the flavor of corn, simply eating it off the cob can get a little boring. That's why I incorporate it in salads or quick and easy sautes. Upon reading this recipe in the current issue of Bon Appétit, I knew I would enjoy it.

It's an effortless dish; basically you take corn and saute it in butter, then throw in a bunch of herbs. It's uncomplicated, but wonderfully fresh with the pure flavors of Summer highlighted. I served it with grilled buttermilk chicken and it was the perfect side.

It's a pretty versatile recipe: the sautéed corn would be great over mixed greens, tossed in a warm tortilla and topped with crumbled cotija cheese, or on a crisp pizza dough with dollops of ricotta. Add the method to your repertoire now.

Fast & Easy Dinner: Grilled Skirt Steak With Herb Sauce

partysugar — Fri, 02 Jul 2010 08:00:49 PDT

Kick-start your long weekend with a grilled steak and potato dinner. Served with a thick chimichurri-style parsley sauce, this classic combination is far from boring. Instead of regular potatoes, the recipe calls for sweet potatoes. They taste excellent with a smoky char from the grill. Skirt steak is Tim Love's favorite piece of meat, so don't be afraid to embrace this quick-cooking, juicy cut. Pour a glass of Pinot Noir and let the lounging begin! To get the recipe, keep reading.

Fast & Easy Dinner: Spinach-and-Brie Chicken With Orzo

partysugar — Fri, 21 May 2010 08:00:57 PDT

Although balanced and decadent aren't usually related when it comes to describing food, this recipe demonstrates that a dish can be both healthful and scrumptious at the same time.

The richness comes from a small amount of brie cheese that's rolled up into boneless skinless chicken breasts. A figure-friendly mixture of pasta and fresh veggies is served on the side.

This recipe can be simply adapted: toss whatever vegetables you have on hand with the orzo and substitute any good melting cheese for the brie. To kick-start your weekend with this meal,

Spinach-and-Brie Chicken With Orzo
From Everyday Food

Ingredients

Coarse salt and ground pepper 8 thin chicken cutlets (1 1/2 pounds total) 2 tablespoons Dijon mustard 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry 4 ounces Brie cheese, cut into 8 slices 1 cup orzo 2 plum tomatoes, cored and chopped 1/4 cup chopped fresh parsley 1 tablespoon butter 1 tablespoon fresh lemon juice

Directions

Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat.
Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot.
Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

Serves 4.

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Do You Take the Time to Stem Herbs?

partysugar — Thu, 29 Apr 2010 06:50:44 PDT

Whenever I watch Giada de Laurentiis, Rachael Ray, or Ina Garten on the Food Network, I'm always a little surprised at their use of herb stems. None of them take the time to remove the leaves from the stem and simply chop the whole thing. For some reason, I don't like to include stems and always take the time to pick the leaves off of softer herbs like basil, sage, parsley, and cilantro. I'm wondering, is this a weird habit that I alone practice? How do you feel about herb stems?

Food Cures For Common Ailments

FitSugar — Fri, 26 Mar 2010 04:30:29 PDT

I have friends who are all about popping pills to ease their ills. Advil for sore knees, Tylenol for headaches, and Prilosec for heartburn. I'm not dissing these medications because they definitely serve their purpose in making you feel better, but if you're more into the natural route, here are some foods that are proven to have medicinal powers.

Asparagus: As a natural diuretic, asparagus has been consumed for inflammation-related issues such as menstrual bloating and arthritis. It's in season now, so pick some up and enjoy it steamed or grilled.

Lemon balm: This lemon-scented member of the mint family is used to banish anxiety and stress, boost memory, and aid in sleep and digestion. To feel its calming effects, sip lemon balm tea.

Onion: Although they're known to cause bad breath, it's worth it when you find out this veggie reduces diabetes symptoms and protects against cardiovascular disease. Also prevents inflammation caused by allergies, protects against stomach ulcers, and colon, esophageal, and breast cancers. Add red or yellow onions to dishes, eating them raw or lightly cooked for the most benefit.

Grapes: If you're having issues with constipation, boil 10 grapes in six ounces of milk. Before bed, drink the milk separately and then eat the grapes.

Learn about three more medicinal foods when you

read more. Cayenne: This spice contains capsacin, which eases muscle aches, postoperative discomfort, and arthritis. New research shows it may also aid in weight loss. Add fresh chili peppers or powdered cayenne to recipes to add a little kick and to reap the pain-relieving benefits. Apple cider vinegar: If you suffer from sore muscles post-workout, give some vinegar a try. Saturate a cloth with apple cider vinegar and wrap it around the muscle for 20 minutes; the pain should disappear within a few hours. Reapply every three to four hours for continued relief until the pain is gone for good. Parsley: If you have issues with recurrent urinary tract infections (UTIs), parsley is proven to "increase urine output." If you have a UTI, try drinking three cups of parsley tea a day. When I was dealing with this issue in the past, I put parsley in my green tea with toasted rice and couldn't even taste the parsley.

Fast & Easy Dinner: Chicken With Cucumbers and Couscous

partysugar — Wed, 09 Sep 2009 06:50:00 PDT

Say good-bye to boring chicken with this creative and healthy recipe. It's a balanced meal complete with a refreshing cucumber and parsley salad and garbanzo bean couscous.

The chicken is seasoned with ground ginger and coriander, and thanks to quick-cooking boneless skinless tenders, it's ready in just five short minutes. Don't be intimidated by the multiple steps in the recipe, it really is simple. To check it out,

Chicken With Cucumber and Couscous
From Everyday Food

Ingredients

1 (1 pound) seedless cucumber 1/2 cup whole flat-leaf parsley leaves 1 to 2 tablespoons white-wine vinegar 3 tablespoons plus 1 teaspoon olive oil Coarse salt and ground pepper 1 can (15.5 ounces) chickpeas, drained and rinsed 1/3 cup raisins 1 teaspoon ground ginger 1 teaspoon ground coriander 1 1/2 pounds chicken tenders 1/2 cup couscous

Directions

Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.
Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.
Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.
Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.

Serves 4.

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Fast & Easy Dinner: Chimichurri Chicken

partysugar — Fri, 29 May 2009 10:30:00 PDT

Take a trip to the the streets of Buenos Aires with this quick grilled meal. Chimichurri is a wildly popular herb and oil condiment native to South America. Argentinians enjoy the simple sauce on everything from steak to grilled cheese. Here, it tops succulent charred chicken. The dish is finished off with green beans - they provide a snappy crunch - and fresh lemon juice adds a delightful tartness. To tantalize your taste buds with this uncomplicated yet rewarding meal,

Chimichurri Chicken
From Better Homes and Gardens

Ingredients

4 skinless, boneless chicken breast halves 3 Tbsp. cooking oil 12 oz. fresh young green beans 3/4 cup packed Italian parsley 1 Tbsp. cider vinegar 2 cloves garlic, halved 1/4 tsp. crushed red pepper 1 lemon, peel and juice

Directions

Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper.
On charcoal grill, cook chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.
Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain.
In small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth.
Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.

Serves 4.

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Fast & Easy Dinner: Penne With Pesto and Ricotta

partysugar — Thu, 12 Mar 2009 07:50:38 PDT

A classic pesto sauce consists of fresh basil and pine nuts, but when basil is not in season, the thick fragrant sauce can easily be made with other herbs and greens. In this recipe the pesto is a blended mixture of spinach, arugula, parsley, and walnuts.

It's tossed with whole wheat pasta to create a dish that is healthful and filling. A heaping dollop of ricotta cheese laced with honey adds a touch of creamy sweetness to the pasta. For the recipe to this creative vegetarian dinner,

Penne With Pesto and Ricotta
From Every Day With Rachael Ray

Ingredients

Salt 1 pound whole wheat penne rigate pasta 1/3 cup walnut pieces 1 cup packed spinach or baby spinach leaves 1/2 cup packed arugula leaves 1/3 cup chopped flat-leaf parsley 1 clove garlic, smashed and peeled Pepper 1/3 cup extra-virgin olive oil 2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls) 1 cup ricotta cheese 1 tablespoon honey

Directions

Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
In a small skillet, toast the nuts over medium-low heat, tossing occasionally, until fragrant, about 4 minutes; let cool.
Using a food processor, puree the nuts, spinach, arugula, parsley and garlic; season with salt and pepper. With the machine on, pour in the olive oil in a steady stream and mix until a thick paste forms.
Transfer the pesto to a large pasta bowl; stir in the parmigiano-reggiano and reserved pasta cooking water.
In a small bowl, combine the ricotta and honey, season with pepper and set aside.
Add the pasta to the pesto, toss and let stand for 1 minute. Serve with dollops of the honey ricotta.

Serves 4.

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